Light Banoffee Pots

Name: Light Banoffee Pots
Total time: 40 min
Yield: 4
Ingredients: 8 butter biscuits (about 65 g); 80 g caster sugar (60 g for the caramel, 20 g for the skyr); 2 tbsp water; 150 ml semi-skimmed milk; 2 tsp cornflour; 10 g unsalted butter; 1 pinch of salt; 2 very ripe bananas (about 120 g each, peeled); 400 g plain skyr; 1 tsp vanilla extract; 1 tsp unsweetened cocoa powder

Layers of crumbled biscuits, homemade milk caramel, banana and vanilla skyr: all the joy of banoffee, in a lighter version served in glasses.

🍰 Dessert🟡 Medium⏱ 40 min

Calories317 kcal

Protein14 g

Carbs52 g

Fat5 g

💡 Use this recipe to fuel your /sport workouts with FitBot.

📝 Ingredients

8 butter biscuits (about 65 g)
80 g caster sugar (60 g for the caramel, 20 g for the skyr)
2 tbsp water
150 ml semi-skimmed milk
2 tsp cornflour
10 g unsalted butter
1 pinch of salt
2 very ripe bananas (about 120 g each, peeled)
400 g plain skyr
1 tsp vanilla extract
1 tsp unsweetened cocoa powder

🍴 Utensils

Small heavy-based saucepan
Whisk
Bowl
4 serving glasses
Small sieve

📖 Steps

Mix the cornflour with 2 tbsp of the cold milk until there are no lumps, add the rest of the milk and heat for 1 min in the microwave. Having the milk ready before starting the caramel is essential: everything happens very fast after that.
Put 60 g sugar and the water in a small heavy-based saucepan. Heat over a medium heat for 5 to 7 min without stirring, just swirling the pan, until you have an amber caramel the colour of dark honey. Any browner and it will turn bitter.
Take off the heat and pour in the hot milk, stirred just beforehand, in three goes, whisking and standing well back: it will bubble up furiously. Return to a low heat and whisk for 3 min at a gentle simmer, until the hardened caramel melts and the sauce thickens and coats the spoon.
Off the heat, add the butter and the pinch of salt, whisk, then pour into a bowl. Leave to cool for 20 min, or 10 min in the fridge: the caramel thickens further as it cools.
Whisk the skyr with 20 g sugar and the vanilla for 1 min, until smooth and slightly fluffy. Roughly crumble the biscuits with your fingers. Slice the bananas into 5 mm rounds just before assembling so they don't go brown.
Divide half the biscuits between the bottoms of the glasses, then add half the caramel, half the bananas and half the skyr. Repeat with the rest of the biscuits, caramel and bananas, and finish with the remaining skyr, smoothing the top.
Dust each glass with a light veil of cocoa through a small sieve. Serve straight away for crunchy biscuit, or keep in the fridge for up to 4 h for a softer, cheesecake-style base.

💡 FitBot tip: The caramel keeps for 5 days in the fridge in a jar: make a double batch to drizzle over yoghurt or crêpes. For extra protein, add 1 tbsp vanilla whey to the skyr.